Creamy Coconut Chicken Curry is an easy to make and healthy weeknight curry dinner recipe. It takes only 30 minutes to make and leftovers for lunch will put a big smile on your face. It's sugar-free, dairy-free, and delicious!

Creamy Coconut Chicken Curry in a pan with cilantro and chopped tomatoes on top.

Creamy Coconut Chicken Curry for the quick and easy weeknight dinner win!

Why this is about to become your favorite chicken curry recipe

  • In just 30 minutes you can be sitting down to a bowl of rich and creamy curry dotted with tender bites of chicken.
  • This recipe is based off the wildly popular Creamy Coconut Lentil Curry. Same flavors, different protein.
  • The sauce is so amazingly creamy and full of flavor.
  • It's as tasty served over cauliflower rice, basmati rice, or scooped up with naan.
  • If you eyeball some of the ingredients (and this isn't the kind of recipe where you need to be precise) then all the dishes you'll dirty are a knife, cutting board, and a skillet. Give it up for easy cleanup!
  • It's a healthy recipe that's Whole30 + gluten-free + dairy-free + low-carb and, most importantly, delicious.

A close up of this coconut curry chicken in a pan.

How to make Indian chicken curry

This chicken curry with coconut milk is one of those recipes that tastes like you've simmered it gently for hours. Luckily for us, it takes less time to make than your favorite Indian restaurant takes to deliver. Here's how you're going to get curry in a hurry:

  1. Saute the onion in some coconut oil.
  2. While the onion is cooking, mince the garlic and ginger then add it to the pan with the onion.
  3. Add the spices and let them cook for just a moment to help bring out their flavor.
  4. Pop the chicken and crushed tomatoes into the pan and simmer simmer simmer. (This is a good time to put on a pot of rice or make cauliflower rice.)
  5. Now stir in a can of coconut milk, a few cherry tomatoes, and some cilantro and dinner is ready!

And that's it! This is truly an easy Indian chicken curry recipe that is absolutely bursting with flavor.

A bow of Indian chicken curry with a side of cauliflower rice.

Coconut Curry Chicken Questions

I don't see curry powder listed in the ingredients, is this a mistake?

  • Nope! This recipe uses cumin, coriander, and turmeric which are all spices that are in curry powder. When combined with garlic, onion, and ginger, they create an unmistakable curry flavor.

What kind of chicken should I use?

  • The recipe calls for chicken breasts. But you can use chopped chicken tenders or boneless chicken thighs instead. Both work just as well and no adjustments need to be made to the recipe if you use a different cut of chopped chicken.

I'd like to add some veggies, what do you recommend?

  • This recipe is really easy to modify to your personal taste. Chopped carrots, peppers, broccoli, cauliflower, or celery can all be added with the chicken. Or stir some frozen corn or peas in at the very end. Depending on how many vegetables you use, you may need to add a splash of water to loosen the sauce.

A closeup of a spoonful of this chicken curry in a blue bowl.

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Creamy Coconut Chicken Curry in a pan with cilantro and chopped tomatoes on top.

Creamy Coconut Chicken Curry

  • Author: Kristen Stevens
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 minutes
  • Yield: 6 servings 1x
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Indian

Description

Creamy Coconut Chicken Curry is an easy to make and healthy weeknight curry dinner recipe. It takes only 30 minutes to make and leftovers for lunch will put a big smile on your face. It's sugar-free, dairy-free, and delicious!


Scale

Ingredients

  • 2 tablespoons coconut oil
  • 1/2 medium onion, finely minced
  • 1 head of garlic, chopped (10–12 cloves)
  • 2 tablespoons ginger, minced
  • 1 tablespoon each: ground cumin, coriander, and turmeric
  • 1 teaspoon cayenne powder, optional
  • 3 chicken breasts, chopped into bite-sized pieces
  • 1 28-ounce can of crushed tomatoes
  • 2 teaspoons sea salt
  • 1 15-ounce can coconut milk
  • A few handfuls of cherry tomatoes, cut in half
  • 1 cup chopped cilantro

Instructions

  1. Heat the coconut oil in a large skillet over medium-high heat. Add the onion and cook until it softens, about 5 minutes. Add the garlic and ginger to the pan and cook for 1 minute. Add the cumin, corriander, turmeric, and, if using, the cayenne and cook for 1 minute.
  2. Add the chicken, crushed tomatoes, and sea salt to the pan and stir well. Bring to a simmer then cover and reduce the heat to medium-low. Simmer for 15 minutes, carefully removing the lid (the curry will splatter!) to stir a few times.
  3. Once the chicken pieces are cooked, stir in the coconut milk, cherry tomatoes, and cilantro. Season to taste with more salt, as needed.

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A skillet of chicken curry with cilantro and cherry tomatoes on top and the recipe title at the top of the picture.